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Cooking Rib Eye Roasts

I am cooking rib eye roast for Christmas. I have one roast that is about 7 lbs. and one that is about 5 lbs. If I cook them in one roasting pan, would I estimate the cooking time on the two separate roasts (7 lbs and 5 lbs at about 22-24 minutes per pound) or 12 lbs. of meat total?

If you are cooking the roasts in the same pan, keep them separated as much as possible so the heat can circulate around them. Base cooking time on the 7 lb. roast, allowing an extra 30 minutes of cooking time in case it is needed. Start checking for doneness 15 minutes before the end of the cooking time (without the 30 extra minutes - this extra time is only used if needed). See http://www.recipetips.com/kitchen-tips/t--372/roasting-beef.asp for information on what temperatures to cook your roast to for your desired doneness. If it is not at the proper temperature, continue to cook and check every 10 minutes until it is at desired doneness.

I make a "vegetarian" kale soup that has beans, diced tomatoes, onions, carrots, kale and water. I prefer to use a lot of kale but because I have been putting it on top, it doesn't "sink" so I can't use as much as I would like.